If you are thinking of making the switch to a vegetarian life-style for its health benefits, you’ll be pleased to find that there is a wonderful additional benefit to vegetarian eating. It’s a delicious and fun way to explore new foods. A vegetarian meal can be as familiar as spaghetti with marinara sauce, as comforting as a bowl of rich, potato soup, or as exotic as grilled polenta with portobello mushrooms. A vegetarian menu is a powerful and pleasing way to achieve good health.

Vegetarians avoid meat, fish, and poultry. Those who include dairy products and eggs in their diets are called lacto-ovo vegetarians. Vegans eat no meat, fish, poultry, eggs, or dairy products. I grew up with a dad who was lacto-ovo vegetarian so am quite familiar with the variety of dishes available, despite the fact that my dad continues to be a picky eater.

Shelby of The Life and Loves of Grumpy's Honeybunch was unable to make it this month since she has been in the throws of moving and beginning a new chapter in the lives of Grumpy and Honeybunch. We missed you Shelby.

Sandi of The Whistestop Cafe brought the finale of a fall-inspired Carrot Cake. Carrot cake has always been a favourite here at More Than Burnt Toast! Save me two pieces Sandi!

I brought along a twist on an old favourite. We have been experiencing a warmer than usual Indian summer in the past few weeks so summer is still lingering. That doesn't prevent me from enjoying all the fresh produce from our local farmers markets and fruit stands. Butternut squash is a favourite around here so it was inevitable that it would make its way into a potluck dish. The sweet squash contrasts beautifully with Smoky Marinara in this Butternut Squash Lasagna. You can make the marinara in advance, and store it in the refrigerator for up to 2 days. I twisted the recipe a little by omitting the onions in the spinach mixture, squeezing the spinach dry, chopping it and adding it to the ricotta mixture.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Butternut is my favorite winter veg and to work it into lasagna is just genius.... I haven't been around for a while, but my life has been pretty hectic. You are still right there at the top of my foodie list, Val!!

Looks so good and healthy! Would you believe I am still waiting for my first issue after sending my registration 2 months ago? I wanted to join your Club. I called and found out they had the wrong add....So, I will eventually be able to be participate.Rita

I just bought my first butternut squash of the season: I do love it - I mean, I love ALL winter squashes, but butternut is my favorite. Your lasagna looks amazing. Considering it is exactly lunch time here, I would gladly accept a portion.

I'm all about exploring vegetarian food and this butternut squash is something I would adore! I've actually been meaning to make it for a while but haven't gotten around to it. I think THIS will be the year! Looks fantastic.

What a lovely earth friendly dish. You asked about German roots in Virginia and Georgia. While there were no settlements per se, there are pockets where German's settled during the various immigrations. I hope all is well and that you are having a great day. Blessings...Mary

That is the best looking lasagna I have seen in years. My gosh it is colourful. The best one I ever had was in a small restaurant somewhere in Italy... I cannot recall where, but I was with my students in the restaurant overflow area in the basement and it was served with one piece of housemade pasta folded over a little meat with gorgeous tomato sauce over it and then topped with bechamel. Deadly... I have never forgotten it. I love vegetarian and will be trying this one, Val. Hopefully soon.:)Valerie

This is beautiful! I made butternut squash lasagna for the first time last year. The obvious was quickly realized: those who like squash liked and those who didn't weren't interested in trying. Mine turned out a bit more squishy than yours. Did you mash the squash or slice it? In the photo, it looks sliced, which could be a great way for it to hold its shape.

Val, first of all, I wanted to let you and the other ladies know that this is just a fabulous monthly post! I adore Cooking Light and simply could never find the time to try all of the recipes included. So your group narrows it down for me with some honest to goodness experiences of C.L.'s recipes. I have been increasing the amount of meat-less meals in my nutrition, with no intention of ever becoming a vegetarian, but have found that it really does improve my weight-loss efforts. Would it be possible for the ladies to give us the year and and month of the C.L. magazine or the cookbook? I only ask this so that I can go back to my "stacks and stacks" of saved Cooking Light magazines. Please let me know and KEEP UP THE GREAT work. Also, I don't want to in any way sound self-promoting, but this monthly post would fit perfectly on my weekend get-togethers where I've had numerous bloggers post about ways that they are improving their nutrition, life, etc. And we can ALL improve our lives by what we eat. This is just great! Roz

My SIL made this for one of the holidays last year and I know where having it again this Thanksgiving. It's awesome and I'm thrilled to have this recipe. My SIL is a cater and I swear I ask for every single recipe. I think after 20 years of me asking, she's a bit annoyed. She's actually told me NO on some recipes. :(But now I can make my own butternut lasagna and not even bother her. And a cooking light recipe to boot!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.